Dynamite Kids Cooking School - by Dana Bowen & Sara Kate Gillingham (Hardcover)

About the Book

"115 recipes from Brooklyn's The Dynamite Shop for young budding home chefs to cook for their families, themselves, or their communities, perfecting their kitchen skills along the way. When Sara Kate Gillingham and Dana Bowen founded The Dynamite Shop in Brooklyn, they wanted to create a space where kids could learn fundamental, practical kitchen skills that they could carry into their home kitchens and real life. But they also wanted to teach kids about food on a deeper level: how food connects us to the people we love, the communities we belong to, and the wider world. Dynamite Dinners features 115 recipes that build on the mission to empower and engage the rising generation of young cooks and their families. This is a book that celebrates the everyday - with recipes ranging from The Perfect Fried Egg and Summery One-Pot Mac to Cantonese-Style Dumplings and Dutch Babies, kids have the opportunity to practice their skills in the kitchen and to reflect upon the stories and importance behind each recipe. This is the cookbook that all kids, young and old, should use to educate themselves and their families about issues in the kitchen and beyond"--

Book Synopsis

Delicious recipes and lessons from The Dynamite Shop, the premier cooking school for young cooks, from beginners to budding chefs.

IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times

The Dynamite Shop is where kids from 7 to 17 have a blast learning fundamental cooking skills that they carry into their home kitchens and real life. From their Brooklyn school and in online classes, they've taught thousands of kids how to make dinner (and breakfast, and lunch . . . and dessert) with their signature mix of food kids really want to make, and detailed guidance.

This cookbook features recipes from simple quesadillas filled with sautéed greens, a hearty lasagna, and a classic layer cake to exciting dishes like a quick, summery mac and cheese made with a light ricotta sauce, a puffy Dutch Baby pancake, and gingery pork or vegetarian Cantonese-style dumplings. With each recipe is a tip, trick, or technique that kids will learn and remember, not just for the next time they make this dish, but every time they get into the kitchen. Whether you're just beginning to cook or you're ready to tackle anything in the kitchen, this cookbook will empower and engage you to make a lifetime of great meals.

Review Quotes

"This book is a stylish, fun cookbook aimed at kids ages 7-17 (although, frankly, anyone new to cooking would benefit). . . This book sums up their approach and offers tips and a wealth of knowledge for any young person (and their sous chefs) wanting to get started in the kitchen. Some of these recipes are wow-worthy, and others will become quick favorites for the whole family."--Edible Inland Northwest

About the Author

Sara Kate Gillingham is the founder of The Kitchn, an online kitchen and lifestyle community, a James Beard Award-winning food writer, and the author of three cookbooks: The Kitchn Cookbook, The Greyston Bakery Cookbook, and Good Food to Share. She lives in Brooklyn, New York, with her daughter.

Dana Bowen is a food writer and former executive editor of Food & Wine, Martha Stewart Living, Rachael Ray Every Day and Saveur. She lives in Brooklyn and upstate New York with her husband and son.